Hawaiian-inspired dinner recipes bring vibrant flavors and fresh ingredients to any table. Dishes like Teriyaki Chicken with Pineapple and Hawaiian Poke Bowls showcase the sweet and savory profile of the islands. Kalua Pork Sliders and Loco Moco offer hearty options, while Coconut Shrimp pairs perfectly with sweet chili sauce. Pineapple Fried Rice adds a tropical twist, making it a versatile choice. Exploring these delightful recipes opens up a world of island flavors and culinary inspiration for home cooks.
Teriyaki Chicken With Pineapple
Teriyaki Chicken with Pineapple is a delightful Hawaiian-inspired dish that combines the savory flavors of teriyaki sauce with the sweetness of fresh pineapple.
This dish is perfect for family dinners or gatherings, offering a taste of the islands that everyone will enjoy. With a preparation time of just about 30 minutes and cooking time of 20 minutes, this recipe is ideal for those who want to whip up a quick yet satisfying meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 cup fresh pineapple chunks (or canned)
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- Cooked rice, for serving
- Optional: sesame seeds, for garnish
- Optional: green onions, sliced, for garnish
Cooking Instructions:
- Begin by marinating the chicken breasts in teriyaki sauce for at least 10 minutes. For the best flavor, marinate for up to 2 hours in the refrigerator.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook for 5-6 minutes on each side, or until the chicken is fully cooked and no longer pink in the center.
- Remove from the pan and let rest for a few minutes before slicing.
- In the same skillet, add garlic, onion, and bell peppers. Sauté for about 3-5 minutes until the vegetables are tender-crisp.
- Add the pineapple chunks to the skillet and pour in the reserved teriyaki marinade. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
- Slice the cooked chicken and add it back into the skillet, tossing it with the vegetables and pineapple.
- Serve hot over cooked rice. Garnish with sesame seeds and green onions if desired.
Variations and Tips:
- For a spicier kick, add some red pepper flakes or sliced jalapeños to the vegetable mix.
- You can substitute chicken thighs for the breasts for a juicier option.
- If you'd like a vegetarian version, replace the chicken with firm tofu, marinated and grilled until golden.
- For an extra fruity twist, add sliced mango alongside the pineapple.
- Feel free to swap out vegetables according to what you have on hand, such as snap peas or broccoli.
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Hawaiian Poke Bowls
Hawaiian poke bowls are a delightful and trendy dish that features fresh, marinated fish, often served over rice and adorned with an array of delicious toppings. This dish is ideal for seafood lovers and those looking for a light and flavorful meal. It's perfect for a quick lunch, a casual dinner with friends, or even a vibrant party dish.
With a preparation time of about 30 minutes, poke bowls come together easily and can be customized to suit your personal tastes.
Ingredients:
- 1 lb sushi-grade ahi tuna or salmon, diced
- 2 cups sushi rice
- 2 cups water
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 avocado, sliced
- 1 cup edamame, shelled
- 1/2 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- Seaweed salad (optional)
- Pickled ginger (optional)
- Sriracha sauce (optional)
Cooking Steps:
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a rice cooker, or in a pot on the stove. Cook according to the rice cooker instructions or on the stove, bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the water is absorbed.
- While the rice is cooking, prepare the poke marinade. In a medium bowl, mix together the soy sauce, sesame oil, and rice vinegar. Add the diced fish to the bowl and toss gently to evenly coat. Let it marinate for about 10-15 minutes.
- After the rice has cooked, let it sit for about 10 minutes, then fluff with a fork and set aside to cool slightly.
- To assemble your poke bowls, divide the sushi rice among serving bowls as a base. Top with marinated fish, slices of avocado, edamame, cucumber, shredded carrots, and green onions. Sprinkle sesame seeds on top and add any additional toppings such as seaweed salad or pickled ginger.
- Drizzle with extra soy sauce, sesame oil, or Sriracha sauce if desired for an added kick.
Variations and Tips:
- Protein Alternatives: Use different seafood options like shrimp or scallops, or consider vegetarian versions by substituting with marinated tofu.
- Rice Options: Swap sushi rice for quinoa or cauliflower rice for a healthier alternative.
- Flavor Boosts: Experiment with different marinades such as spicy mayo or poke sauce for added depth of flavor.
- Fresh Ingredients: Add fresh herbs like cilantro or mint for an aromatic touch.
- Presentation: Arrange ingredients artfully for a beautiful presentation; consider using a circle cutter for the fish and vegetables for a refined look.
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Kalua Pork Sliders
Kalua Pork Sliders are a delicious Hawaiian-inspired dish that brings the smoky, savory flavors of traditional Kalua pork into a fun and easy bite-sized slider form. Perfect for gatherings, game days, or casual weeknight dinners, these sliders are sure to impress friends and family alike.
The total preparation time is around 15 minutes, with a cooking time of about 6–8 hours if using a slow cooker.
Ingredients:
- 3-4 pounds pork shoulder or pork butt
- 2 tablespoons sea salt
- 1 tablespoon liquid smoke
- 1 tablespoon black pepper
- Slider buns
- Coleslaw (optional for topping)
- BBQ sauce (optional for serving)
Cooking Steps:
- Prepare the Pork: Rub the pork shoulder with the sea salt, black pepper, and liquid smoke. Make sure to coat the meat evenly for the best flavor.
- Slow Cook: Place the seasoned pork in a slow cooker. Cover and cook on low for 6-8 hours or until the pork is fork-tender and shreds easily.
- Shred the Pork: Once cooked, remove the pork from the slow cooker. Allow it to cool slightly, then shred the meat using two forks.
- Serve on Sliders: Place a generous amount of the shredded pork on each slider bun. Top with coleslaw if desired, and drizzle with BBQ sauce for added flavor.
- Enjoy: Serve the sliders warm and watch them disappear!
Variations and Tips:
- Oven Method: For a different cooking method, you can roast the pork in the oven at 300°F for approximately 4 hours, covered in foil until tender.
- Pineapple Addition: For a tropical twist, add grilled or caramelized pineapple rings to each slider.
- Slaw Varieties: Try different coleslaw recipes to complement the pork; a mango slaw or a spicy jalapeño slaw can add an exciting flavor contrast.
- Make Ahead: Kalua pork can be made a day in advance; simply reheat the shredded pork before serving.
- Freezing Instructions: Freeze any leftovers in an airtight container, making it a perfect quick meal option for busy nights.
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Loco Moco
Loco Moco is a beloved Hawaiian comfort food that features layers of rice, a juicy hamburger patty, a sunny-side-up egg, and a savory brown gravy. This hearty dish is perfect for anyone looking for a filling meal that bursts with flavor and satisfies cravings.
It's ideal for families or gatherings and takes approximately 30 minutes to prepare, making it a great option for a weeknight dinner or a weekend feast.
Ingredients:
- 1 cup cooked white rice
- 1 lb ground beef
- 1 egg (per serving)
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Green onions (for garnish, optional)
Cooking Instructions:
- Prepare the Hamburger Patties: In a bowl, season the ground beef with garlic powder, salt, and pepper. Divide the mixture into 2 portions and shape into patties.
- Cook the Patties: Heat vegetable oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side or until they reach the desired doneness. Once done, remove the patties from the skillet and set aside.
- Make the Gravy: In the same skillet, combine beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer. Mix cornstarch and water in a small bowl to create a slurry, then gradually pour it into the gravy while stirring. Cook until the gravy simmers and thickens, about 2-3 minutes. Season with salt and pepper to taste.
- Cook the Egg: In a separate non-stick pan, fry the egg sunny-side up or to your liking.
- Assemble the Loco Moco: Place a scoop of cooked rice on a plate, top with a hamburger patty, pour on the gravy, and finally, crown it with the fried egg.
- Garnish: Optionally, sprinkle green onions on top for an added touch of flavor and color.
Variations and Tips:
- Protein Swap: You can swap out the hamburger patties for grilled chicken, tofu, or veggie patties for a different twist.
- Spice It Up: Add diced jalapeños or sriracha to the gravy for a spicy kick.
- Serving Style: Instead of traditional white rice, try using brown rice, quinoa, or cauliflower rice for a healthier option.
- Make Ahead: Prepare the patties and gravy in advance and simply reheat them for a quick assembly when you're ready to serve.
Enjoy your homemade Loco Moco, a dish that brings a taste of Hawaii right to your dinner table!
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Coconut Shrimp With Sweet Chili Sauce
Coconut Shrimp with Sweet Chili Sauce is a delightful appetizer or main dish that brings a taste of the tropics to your dinner table. This dish is perfect for seafood lovers and anyone seeking a delicious, crispy treat with a hint of sweetness. It requires about 30 minutes of prep time and 15-20 minutes of cooking time, making it a fantastic option for parties or family dinners where you want to impress without spending all day in the kitchen.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
- Sweet chili sauce, for serving
Cooking Instructions:
- Begin by setting up a breading station: Place the flour in a shallow dish, the beaten eggs in a second dish, and in a third dish, mix together the shredded coconut and panko breadcrumbs.
- Pat the shrimp dry with paper towels, and season with salt and pepper.
- Dredge each shrimp in the flour, coating them evenly, then dip into the beaten eggs, allowing excess to drip off.
- Finally, coat the shrimp in the coconut and panko mixture, pressing lightly to make sure the coating sticks well.
- In a large frying pan or deep skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.
- Fry the shrimp in batches, cooking for about 2-3 minutes per side or until golden brown and cooked through. Be careful not to overcrowd the pan.
- Remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve warm with sweet chili sauce for dipping.
Variations and Tips:
- For added flavor, marinate the shrimp in lime juice, garlic, or ginger before breading.
- You can use shredded almonds or crushed cornflakes in place of panko for a different texture.
- If you'd like to make this dish healthier, consider baking the shrimp instead of frying them. Lightly oil a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- To make it a complete meal, serve the shrimp over a bed of jasmine rice or alongside a revitalizing mango salsa.
- For an extra kick, provide a spicy dipping sauce or add some sriracha to the sweet chili sauce.
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Beef Teriyaki Stir-Fry
Beef Teriyaki Stir-Fry is a vibrant and flavorful dish that captures the essence of Hawaiian and Asian cuisine. Perfect for a casual family dinner or a gathering with friends, this dish is loved for its sweet and savory sauce combined with tender beef and crisp vegetables.
With a preparation time of about 30 minutes, it's a quick and satisfying meal that everyone will enjoy.
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 4 green onions, chopped
- 1 tablespoon sesame seeds (optional for garnish)
- 1/2 cup teriyaki sauce
- 2 cups cooked rice (for serving)
Cooking Steps:
- Prepare the Beef: In a bowl, marinate the thinly sliced beef in teriyaki sauce for about 10-15 minutes, allowing the flavors to infuse.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Verify the pan is hot before adding the beef.
- Cook the Beef: Add the marinated beef to the pan in a single layer. Allow it to sear for about 2-3 minutes without stirring, then toss to cook evenly for another 2-3 minutes until browned. Remove the beef from the pan and set it aside.
- Stir-Fry the Vegetables: In the same pan, add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Combine: Return the beef to the pan and pour in any remaining teriyaki sauce. Toss everything together to ascertain the beef and vegetables are well coated and heated through, about 1-2 minutes.
- Garnish and Serve: Top the dish with chopped green onions and sesame seeds if desired. Serve hot over a bed of cooked rice.
Variations:
- Protein Swap: Substitute beef with chicken, shrimp, or tofu for a different protein.
- Veggie Options: Feel free to add or substitute your favorite vegetables such as mushrooms, zucchini, or bok choy.
- Spicy Kick: For some heat, add sliced jalapeños or a drizzle of sriracha sauce.
Tips:
- Make sure to slice the beef against the grain for tenderness.
- Have all your ingredients prepped and ready to go, as stir-frying is a quick cooking process.
- For extra flavor, you can enhance your teriyaki sauce with a splash of rice vinegar or a dash of ginger.
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Ahi Tuna Tacos
Ahi Tuna Tacos are a vibrant and flavorful dish combining the freshness of sushi-grade tuna with the crunch of cabbage and the zing of lime, making them perfect for a light summer dinner or a fun gathering with friends.
This recipe serves about 4 people and takes approximately 20 minutes to prepare, guaranteeing you can enjoy restaurant-quality tacos right at home. Their bright flavors make them an excellent choice for sushi lovers and anyone looking to try something new!
Ingredients:
- 1 lb sushi-grade Ahi tuna, diced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage (green or purple)
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
Cooking Instructions:
- In a medium bowl, combine the diced Ahi tuna with soy sauce, sesame oil, lime juice, sriracha (if using), and a pinch of salt and pepper. Gently mix until the tuna is fully coated. Let it marinate for about 5 minutes.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- To assemble the tacos, lay a few pieces of shredded cabbage on each tortilla, followed by a generous portion of the marinated tuna.
- Top each taco with sliced avocado and a sprinkle of fresh cilantro.
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
Variations and Tips:
- For additional crunch, add diced tomatoes, radishes, or cucumber as toppings.
- Try using other types of fish, such as salmon or mahi-mahi, if preferred.
- If you like a bit more heat, add jalapeños or a dash of hot sauce to the tuna mixture.
- Be certain you use high-quality, sushi-grade fish to guarantee safety and taste.
- Pair the tacos with a rejuvenating drink, like a mojito or tropical iced tea, for a complete Hawaiian-inspired meal!
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Huli Huli Chicken
Huli Huli Chicken is a delicious and slightly sweet Hawaiian dish featuring grilled chicken that is marinated in a savory-sweet sauce.
Perfect for summer barbecues or a cozy family dinner, it's an excellent option for those looking to bring a taste of the tropics into their home. The preparation time for this dish is around 15 minutes with an additional marinading time of at least 1 hour, followed by grilling for about 20 minutes.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Steps
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for more flavor.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
- Place the chicken on the grill and discard the marinade. Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.
Variations and Tips
- For added flavor, consider adding sriracha or chili flakes to the marinade for a spicy kick.
- If you prefer oven baking, preheat the oven to 375°F (190°C) and bake the marinated chicken on a lined baking sheet for about 25-30 minutes, turning halfway through.
- Grilled pineapple slices can be added to the grill alongside the chicken for a sweet addition to the dish.
- Serve with steamed rice or a fresh green salad to complete your Hawaiian meal.
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Spam Musubi
Spam Musubi is a popular Hawaiian snack that combines sushi rice, seaweed, and grilled Spam, resembling sushi rolls in appearance. This delicious dish is perfect for a picnic, lunchbox, or casual dinner, and can be enjoyed by anyone who loves savory flavors.
Preparation time for Spam Musubi is approximately 30 minutes, making it a quick and satisfying option for any meal.
Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 (12 oz) can Spam
- Soy sauce (for marinating)
- Nori sheets (seaweed, cut into strips)
- Optional: sesame seeds, pickled ginger, green onions for garnish
Cooking Steps:
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed.
- While the rice is cooking, slice the Spam into rectangles about 1/4 inch thick. Heat a skillet over medium heat and grill the Spam slices until they are golden brown on both sides, approximately 2-3 minutes each side. Brush with soy sauce during cooking for added flavor.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently mix in the vinegar mixture using a wooden spatula. Allow it to cool slightly.
- To assemble, place a piece of plastic wrap on a flat surface and position a strip of nori on top. With wet hands, take a handful of sushi rice and shape it into a rectangular mold, approximately the size of the Spam slice. Press lightly to pack it together.
- Place a slice of grilled Spam on top of the rice, and then add another layer of rice to cover the Spam. Carefully fold the nori around the rice and Spam, using the plastic wrap to help mold it tightly. Fold the ends of the nori underneath if needed.
- Once all pieces are assembled, let them sit for about 5 minutes to set, then cut in half or quarters as desired. Serve with soy sauce or your favorite dipping sauce.
Variations and Tips:
- For a spicy version, add a dab of sriracha or spicy mayo atop the Spam before wrapping.
- You can substitute Spam with grilled chicken, tofu, or other proteins for a different flavor profile.
- Add veggies like cucumber or avocado inside the rice layer for extra freshness and crunch.
- If you prefer, you can use a musubi mold to shape the rice and Spam for uniformity.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for a couple of days; however, consume within 24 hours for best quality.
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Macaroni Salad
Hawaiian macaroni salad is a delightful and creamy side dish that perfectly complements any Hawaiian-inspired meal. Rich and comforting, this salad is ideal for barbecues, potlucks, or family gatherings.
With a preparation time of approximately 20 minutes, this no-fuss recipe allows you to whip up a tasty accompaniment that will please both kids and adults alike.
Ingredients:
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 cup grated carrots
- 1 cup diced celery
- 1/2 cup diced green onions
- 1/2 cup frozen peas (thawed)
- Salt and pepper to taste
Cooking Steps:
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and soy sauce. Whisk until smooth and well combined.
- Add in the cooked macaroni, grated carrots, diced celery, green onions, and thawed peas. Stir gently to combine all ingredients evenly.
- Season the salad with salt and pepper to taste, adjusting as necessary.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld before serving.
Variations and Tips:
- For added flavor, consider mixing in some diced cooked ham or shredded chicken.
- For a bit of crunch, try adding diced bell peppers or pickles.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- If you prefer a bit of sweetness, add in some pineapple chunks or raisins.
- To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days.
Hawaiian BBQ Meatballs
Hawaiian BBQ Meatballs are a delightful fusion of sweet and savory flavors, perfect for gatherings or a cozy dinner at home.
These tasty bites are not only packed with tropical goodness but are also easy to prepare, making them an excellent choice for families or anyone looking to enjoy a unique and flavorful dish. The preparation time is about 20 minutes, with an additional 25 minutes for cooking, so you can have a delicious meal ready in less than an hour.
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup crushed pineapple (drained)
- 1 large egg
- 2 cloves garlic (minced)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup green onions (sliced for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, crushed pineapple, egg, minced garlic, salt, pepper, and ground ginger. Mix well until all ingredients are combined.
- Shape the mixture into small meatballs, about 1 inch in diameter, and place them evenly spaced on the prepared baking sheet.
- In a separate bowl, whisk together the soy sauce and brown sugar until the sugar is fully dissolved. Drizzle this mixture over the meatballs.
- Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown on the outside.
- Remove from the oven and let cool slightly before garnishing with sliced green onions.
- Serve warm, either on their own or with rice for a more complete meal.
Variations and Tips:
- You can substitute ground beef with ground chicken or pork for a different flavor profile.
- Add some finely chopped bell peppers or carrots to the meat mixture for extra veggies.
- For a spicier kick, mix in some sriracha or chili flakes into the meat mixture.
- If you prefer a lower-carb version, use almond flour instead of breadcrumbs.
- These meatballs can be made ahead of time and frozen. Just bake from frozen, adding a few extra minutes to the cooking time.
Enjoy your culinary journey to Hawaii with these delicious BBQ meatballs!
Coconut Curry Shrimp
Coconut Curry Shrimp is a vibrant and flavorful dish that combines the sweetness of coconut milk with the spice of curry, creating a delicious meal that is sure to impress anyone—whether it's a romantic dinner or a gathering with family and friends.
This dish is perfect for those who enjoy seafood and are looking for a taste of the tropics. Preparation time is approximately 20 minutes, with a cooking time of about 15 minutes, making it a quick and satisfying option for busy weeknights or special occasions.
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper (red or green), sliced
- 1 cup snap peas or green beans
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked rice, for serving
Cooking Steps:
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and grated ginger. Continue to sauté for another minute until fragrant.
- Add the red curry paste to the skillet, stirring it into the mixture until well combined.
- Pour in the coconut milk, followed by the fish sauce and brown sugar. Stir until the sauce is smooth and begins to simmer.
- Add the sliced bell pepper and snap peas (or green beans) to the skillet. Cook for about 3-5 minutes until the vegetables are tender but still crisp.
- Gently add the shrimp to the skillet and cook for 3-4 minutes until they are pink and opaque.
- Remove the skillet from heat, then stir in the juice of 1 lime. Adjust seasoning if necessary.
- Serve over hot cooked rice and garnish with fresh cilantro.
Variations and Tips:
- For a vegetarian option, replace shrimp with tofu or chickpeas and adjust cooking time accordingly.
- Add other vegetables such as zucchini or carrots for added color and nutrition.
- Adjust the spiciness of the dish by using more or less curry paste according to your taste preference.
- Enhance the dish with additional toppings like chopped peanuts or toasted coconut flakes for texture.
- Pair with a rejuvenating salad or tropical fruit on the side for a complete Hawaiian-inspired meal.
Grilled Mahi Mahi With Mango Salsa
Grilled Mahi Mahi with Mango Salsa is a delightful and vibrant dish that captures the essence of Hawaiian cuisine. Perfect for seafood lovers and those seeking a revitalizing taste of the islands, this recipe is ideal for a summer gathering or a casual family dinner. With a preparation time of approximately 30 minutes, it allows you to impress your guests without spending too much time in the kitchen.
Ingredients:
- 2 Mahi Mahi fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional)
Cooking Steps:
- Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, lime juice, cilantro, and jalapeño (if using). Mix well and set aside to allow the flavors to meld while you prepare the Mahi Mahi.
- Season the Mahi Mahi: Pat the Mahi Mahi fillets dry with paper towels. Drizzle with olive oil and season generously with salt and pepper on both sides.
- Preheat the Grill: Heat your grill to medium-high heat. If using a grill pan, preheat it on the stove over medium-high heat.
- Grill the Mahi Mahi: Place the fillets on the grill and cook for about 4-5 minutes per side or until the fish flakes easily with a fork and has nice grill marks. The internal temperature should reach 145°F (63°C).
- Serve: Once cooked, remove the Mahi Mahi from the grill and let it rest for a minute. Top the fillets with fresh mango salsa and serve with lime wedges on the side.
Variations & Tips:
- Serving Suggestions: Pair the dish with coconut rice or a fresh green salad for a complete meal.
- Spice It Up: For more heat, add diced fresh jalapeño or a sprinkle of red pepper flakes to the mango salsa.
- Substitutions: If Mahi Mahi isn't available, you can use other white fish such as tilapia, cod, or halibut.
- Marination: For added flavor, marinate the Mahi Mahi fillets in lime juice, garlic, and cilantro for about 15-30 minutes before grilling.
- Cooking Method: This dish can also be prepared in the oven or on a stovetop grill pan if a grill isn't accessible.
Enjoy your taste of Hawaii with this delicious and easy Grilled Mahi Mahi with Mango Salsa!
Pineapple Fried Rice
Pineapple Fried Rice is a vibrant and flavorful dish that combines sweet and savory elements, making it a perfect choice for a light dinner or a delightful side dish.
Ideal for those looking to bring a taste of the tropics to their table, this dish is quick to prepare, taking around 30 minutes from start to finish.
It's perfect for gatherings, BBQs, or simply a weeknight family meal, and can be customized to fit various dietary preferences.
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed bell peppers, diced (red, yellow, green)
- 1 carrot, finely diced
- 1/2 cup peas (fresh or frozen)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 tablespoon sesame oil (optional)
- Salt and pepper to taste
- Optional protein: chicken, shrimp, or tofu
Cooking Instructions:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onions and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
- Stir in the carrots and bell peppers, cooking for another 2-3 minutes until they begin to soften.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for about 3-4 minutes until the rice is heated through.
- Incorporate the pineapple, peas, and soy sauce, mixing well to ascertain even distribution. Cook for an additional 2-3 minutes.
- Season with salt and pepper to taste, and if using, drizzle sesame oil for added flavor.
- Remove from heat and stir in the sliced green onions before serving.
Variations and Tips:
- For added protein, sauté diced chicken, shrimp, or tofu separately and mix it into the fried rice during the last few minutes of cooking.
- Experiment with additional vegetables such as corn, broccoli, or snap peas for added color and nutrition.
- To elevate the flavor, add a dash of chili sauce or chopped fresh herbs like cilantro or basil.
- If you want a spice kick, consider adding red pepper flakes or diced jalapeños while cooking.
- Make sure to use day-old rice for the best texture; it prevents the dish from becoming mushy.
If you don't have leftover rice, spread fresh rice on a baking sheet and refrigerate for at least 30 minutes to cool and firm up.
Haupia (Coconut Pudding)
Haupia is a traditional Hawaiian dessert that brings the tropical flavors of coconut to the forefront. This luscious coconut pudding is a staple at luaus and Hawaiian feasts, making it perfect for anyone wanting to indulge in a sweet and creamy treat.
With a preparation time of about 15 minutes and a chilling time of at least 2 hours, Haupia is easy to make and will impress your guests as a delightful finish to any meal.
Ingredients:
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Optional: shredded coconut for garnish
Cooking Steps:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
- Gradually add the coconut milk and water to the dry mixture, whisking until smooth and free of lumps.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-10 minutes.
- Once thickened, remove the saucepan from the heat and pour the mixture into a square or rectangular dish.
- Allow the Haupia to cool at room temperature for about 30 minutes, then cover it with plastic wrap and refrigerate for at least 2 hours or until set.
- Once set, cut the Haupia into squares and, if desired, sprinkle with shredded coconut before serving.
Variations and Tips:
- For a chocolate version, mix in 1/4 cup of cocoa powder when combining the cornstarch with the sugar.
- To add a fruity twist, consider incorporating pureed fruit, such as mango or pineapple, into the coconut mixture before cooking.
- For an added texture, mix in crushed graham crackers or serve the Haupia over a layer of the graham cracker crust for a dessert bar experience.
- Make sure to stir constantly while heating to prevent the mixture from sticking to the bottom of the pan.
- Haupia can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert for gatherings.
